Bacon, Avocado & Cheese Omelet

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: Omelet: 16 eggs -- beaten

1/2 c water

2 sticks margarine -- melted

1 lb bacon -- cooked and

: crumbled 4 sm avocados -- peeled / 1/2"

: cubes 2 c Monterey Jack cheese --

: grated : Salsa: 8 tomatos -- chopped fine

3 onions chopped fine

1 jar chopped jalapeno

: peppers 1 cn green chilies

2 cloves garlic -- minced

4 TB ground coriander

4 TB lemon juice

1/2 ts caraway seeds

1 ts cumin

1/2 ts red pepper

In a large pot, combine all omelet ingredients and pour into foil lined greased Dutch oven and bake at 375 until set.

In a medium pot, combine all salsa ingredients and stir well. Serve salsa as topping for each serving of omelet. Recipe By : From "The Geezer Cookbook", by Dwayne Pritchett. Date: Thu, 17 Oct 1996 13:38:49 -0600